Blueberry Crumble Cheesecake
Indulge in the perfect blend of creamy cheesecake, juicy blueberries, and crunchy crumble with this Blueberry Crumble Cheesecake recipe.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Total Time: 1 hour 30 mins
- Yield: 8-10 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
COOKIE CRUST
- 250 g digestive or graham crackers
- 2 tablespoon granulated sugar
- 75 g butter
BLUEBERRIES
- 300 g fresh blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon all-purpose flour
- 2 teaspoon lemon juice
CRUMBLE
- 110 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter
CHEESECAKE
- 800 g full fat cream cheese room temperature
- 260 g granulated sugar
- 200 g sour cream 18% room temperature
- 1 ½ tablespoon cornstarch
- 2 ½ teaspoon vanilla extract
- 4 large eggs
Instructions
- Prepare Cookie Crust: Crush crackers, mix with sugar and melted butter, press into a springform pan.
- Make Blueberry Filling: Toss blueberries with sugar, flour, and lemon juice, then spread over crust.
- Create Crumble Topping: Combine flour, sugar, and butter until crumbly, sprinkle over blueberries.
- Prepare Cheesecake Batter: Beat cream cheese, sugar, sour cream, cornstarch, vanilla, and eggs, pour over blueberries.
- Bake: Bake until set, refrigerate before serving.
Notes
- Feel free to substitute blueberries with other berries for variation.
- Adjust sugar levels according to personal preference.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 20 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 95 mg
Find it online: https://cookedbyandy.com/blueberry-crumble-cheesecake/